Eggplant Parmesan Inspired by Memories at Olive Garden

Serves 2
Takes ~30 mins to make

Ingredients

• 1 eggplant
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 egg
• 1 tbsp water
• 1 cup Panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp garlic powder
• 2 cups avocado oil (for frying)
• 1/4 cup marinara sauce
• 1 cup sliced mozzarella cheese

Steps

Preheat the oven to 400°F.

Prepare the Eggplant.

Trim off the ends and then peel the skin using a vegetable peeler. Once peeled, slice the eggplant into uniform 1/2-inch thick rounds. After slicing, sprinkle a pinch of salt evenly over the slices. Set them aside to rest while you prepare the other components of the dish. This salting process helps to draw out some of the eggplant's moisture, reducing its natural bitterness.

Get ready to coat the eggplant.

In the first bowl, mix:

• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

In the second, beat:

• 2 eggs
• 1 tbsp water

In the third, combine:

• 1 cup Panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp garlic powder

Coat the eggplant.

Coat each eggplant slice in the flour. Next, dip the flour-coated eggplant slice into the egg wash, allowing any excess to drip off. Finally, coat the eggplant slice in the breadcrumb mixture. Press the breadcrumbs gently onto the eggplant to ensure they adhere well, creating an even coating. Once each eggplant slice is breaded, place it on a wire rack set over a baking sheet.

Fry the eggplant.

Pour avocado oil into a skillet or frying pan until it reaches a depth of approximately 1 inch (about 2 cups depending on the size of the pan). Heat the oil over medium-high heat until it reaches a temperature of 350°F. Use a cooking thermometer to check the temperature. Once the oil is hot, carefully place the eggplant slices in the pan. Fry them for about 3-4 minutes per side, or until they are golden brown and crispy.

Bake and broil.

Place fried eggplant on a wire rack set over a baking sheet, top with:

• 1/4 cup marinara sauce
• 1 cup sliced mozzarella cheese.

Bake at 400°F for 5 minutes until cheese melts. Then broil on high for 2 minutes until you see golden brown spots on the cheese.

Garnish.

Optional: Serve with a side of spaghetti marinara. Garnish with grated Parmesan and finely chopped parsley.

Equipment

a peeler

three shallow bowls

a tweezer

a whisk

wire rack and baking sheet

a 10-inch frying pan

a cheese knife

a sharp knife

a cutting board

a ladle

measuring cups and spoons

a tong

Metadata

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